Jean-Christophe’s banana and rum raisin pain perdu recipe

Heat a frying pan and toss brioche on both sides. Remove and keep warm, to one side.

Use the same pan and add the spices. Heat for 1 minute then add the peeled, sliced bananas and the sultanas. Add the honey and everything will start to caramelize. Leave for 1 ½ minutes, until fully caramelized. Remove from heat. Add 1 dessertspoon of rum (optional).

To make the caramel springs: Just before you need the springs, heat the sugar and water slowly in a heavy-based pan, until golden brown. Take a spoon in one hand and hold a clean sharpening steel in the other. Dip the spoon into the hot caramel, and then lift it out, pulling a thin thread of caramel after it. Quickly wind this five or six times around the steel, pulling the thread very slightly as you do so, so that the spirals are about 2 cm apart.

The caramel will set almost instantly and, as it does so, slide the spring carefully from the sharpening steel, and place on a sheet of nonstick baking paper folded up into a series of concertina folds until ready to use. Place a slice of brioche in each of four serving dishes, pour on the banana and sultana mixture.

Remove the skins from the almonds and pop them on a baking tray. Put them under the grill for a couple of minutes. When they are toasted cut them in half. Add a scoop of Carte D'Or Macadamia Night Ice Cream and decorate with shavings of caramel, caramel springs and flaked toasted almonds.

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